Chocolate Pizzelle

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Recipe photo
Hands-on time:
Total time:
Yield: about 28 standard-size pizzelle

Recipe photo

Pizzelle cioccolatte — chocolate pizzelle — are a delicious variation on the usual almond, anise, and rum-flavored cookies. Snapping crisp yet tender, pizzelle are a must-have at any Italian celebration.

Chocolate Pizzelle

star rating (11) rate this recipe »
Hands-on time:
Total time:
Yield: about 28 standard-size pizzelle
Published: 03/22/2010



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1) Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.

2) Add the cocoa and baking powder, again beating till smooth.

3) Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.

4) Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.

5) To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor, if desired. Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer's directions.


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  • star rating 02/23/2015
  • Patti from Neenah WI
  • This recipe was fabulous!! I even wrapped hot pizzelles around a wooden spoon, cooled them., then took a straw and "wiped" the inside of the cooled pizzell with nutella! Awesome! I did not add the expresso.
  • star rating 08/04/2013
  • Elizabeth Litwin from Waterford, CT
  • I made the vanilla and chocolate Pizzelles as well as the vanilla/chocolate combination for a family gathering yesterday. I had made the vanilla and chocolate Pizzelles for another family gathering last year and since they went over so well, decided to make them again this year, but added the combination. I used the KA teaspoon scoop, placing a scoop of each of the chocolate and vanilla batter as suggested in their recipe. These made a big hit since nobody has ever thought to make them and some did not even know what they were. I was very pleased with the results.
  • star rating 03/15/2013
  • ItsAllGood from KAF Community
  • Fantastic pizelle recipe, even with 100% whole wheat flour. I only use whole grains, and was out of white whole wheat, so I used regular whole wheat and the cookies were fantastic. I also substituted regular coffee powder. Other than that, I followed the directions exactly and sprayed the iron occasionally. The cookies came out very crisp with the perfect chocolate taste. I used them to make ice cream sandwiches, as well as eat plain (who could resist snacking on these while baking?) Note: I have substituted KA whole wheat flours in a lot of recipes that call for regular white flour and they are always successful. (Even my 50 year old hot milk sponge cake recipe from my mom) sometimes I add a bit of baking soda to balance the alkalinity, but usually I forget. I have never used another brand of flour that performs so well. Note to webmaster - please remove the anonymous post that says there is no butter in this recipe
    What a fabulous review! With most recipes, using some or all whole wheat flour will be okay; however, I will often add 2-3 extra tablespoons of liquid as whole wheat flour absorbs more liquid than white flours do. Keep up the great work! Kim@KAF

  • star rating 06/25/2010
  • Marjie from Mosier, OR
  • I made a quadruple batch today, and wound up with about 82 five inch pizzelle. And that's with a lot of goo squirting out the sides of my iron. I was worried I'd have trouble with sticking as my pizzelle iron is not non-stick. I made them exactly as directed, adding the butter last, and they did not stick at all. They are very crisp and tasty. Next time I'll try adding orange or almond extract.
  • star rating 06/08/2010
  • Jon from Canada
  • I would NOT recommend this recipe. This is the third pizelle recipe that I've tried. So far this is the only one that has not worked. I'm sure they would have tasted well but, unfortunately, they stick to the press. I would say that it is the press, but why would the other recipes work?
    The cocoa powder may cause it to stick. Did you spray the iron? If you'd like to go over the recipe, give us a call at the Baker's Hotline. Molly @ KAF
  • star rating 04/16/2010
  • Claudette from New Hampshire
  • Absolutely delicious! The flavor reminds me of a crispy brownie.
  • star rating 04/02/2010
  • Dorothea from Virginia
  • I just used the chocolate recipe and it was wonderful...My grandson loved them. I would definitely recommed them.
  • star rating 04/02/2010
  • Carole from Bartlett, Il.
  • I agree the butter should be added before the flour. But , being Italian, and making these for years, who only makes 47 pizzelle?
  • 03/24/2010
  • Donna from Issaquah, WA
  • I wanted to comment that contrary to the first review, the recipe DOES say to add the melted butter in Step 3. However, it is added AFTER the flour, while the anonymous comment says it is supposed to be added BEFORE the flour. Who's right? Not having made pizzelli before, I'd like to know which is correct. Could PJ or others at KAF please respond? Thanks!
    We appreciate the sharp eyes of our blog and recipe readers who help us make necessary changes for all. The butter is indeed the last ingredient, after the flour is added to the recipe. Irene @ KAf
  • star rating 03/23/2010
  • Cookies4kids from Minnesota
  • I absolutely love pizzelles and have tried many recipes. This was very similar to mine but with the espresso added which gave them that extra touch. I recently read that anise oil was the flavor of choice for Italian pizzelle and tried that. I am totally in love with those and can't wait to give them to friends this Christmas. I really liked the tip on trimming them with a scissors. One of those "why didn't I think of that". Thanks for a great recipe.
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